I attended a work shop at Yandina Community Gardens yesterday and this was one of the stand-out dishes that Linda made.
More recipes can be found HERE.
Raw Chocolate Mousse Cake
2 cups raw almonds (or any nuts of choice)
2 cups dates
1 teaspoon cinnamon
3 tablespoons organic coconut oil – melted
Pinch celtic sea salt
Place all ingredients in a food processor and blend until the mix looks like breadcrumbs – not too chunky – then press firmly (use the back of a spoon), into a baking-paper lined lamington tin.
4 avocados – flesh removed
4 tablespoons raw cacao powder or carob powder (or use a 50/50 mix)
½ cup agave syrup – can also use honey (it will be very sweet though)
½ cup organic coconut oil – melted
½ cup water
pinch celtic sea salt
Place all ingredients into a food processor and blend until smooth. Pour onto cake crust and place in freezer to set for at least 4 hours.
Serve slightly thawed with Almond Cream.
1 cup almond meal
1 teaspoon pure vanilla essence
1 teaspoon pure agave or maple syrup
Place almond meal, vanilla and agave/maple syrup in blender/processor then add small amounts of water. Blend until the mixture is required consistency.